FLOURLESS CHOCOLATE CAKE

FOR THE CAKE:
2 ounces unsweetened chocolate (pareve, if you're observing Jewish dietary rules), broken into small pieces
4 ounces semisweet chocolate (pareve, if needed), broken into small pieces
9 tablespoons butter or pareve margarine at room temperature
12 tablespoons sugar
3 tablespoons ground almonds
5 large eggs, separated
Pinch of salt
FOR THE CHOCOLATE ICING:
4 tablespoons butter or pareve margarine
2 ounces unsweetened chocolate (pareve, if needed)
2 ounces semisweet chocolate (pareve, if needed)
3 tablespoon whipping cream or non-dairy creamer
2/3 cup sifted kosher confectioner's sugar
1 teaspoon pure vanilla extract
FOR THE FRESH BLACKBERRY SAUCE:
2 cups fresh blackberries
1/2 cup kosher confectioner's sugar
1/4 cup kirsch
1 tablespoon fresh lemon juice

PREPARE THE CAKE:
Preheat the oven to 350. Oil the bottom of a 9-by-3-inch round springform pan. Line the bottom with wax paper. Oil and flour the wax paper and shake out the excess flour.

Place both chocolates in the top of a double boiler over simmering water and stir until melted. Removed the pan from the heat and use a rubber spatula to scrape the chocolate into a medium-size bowl. Allow it to cool for 3 minutes.

Gradually add the butter or margarine to the chocolate, stirring well. Then add 9 tablespoons of the sugar and the ground almonds. Stir in the egg yolks, one at a time.

Place the egg whites and salt in a bowl and beat with an electric mixer until they form soft peaks. Add the remaining 3 tablespoons sugar and beat until the whites hold their shape but are not too stiff.

Fold the whites, in thirds, into the chocolate mixture. Pour the batter into the prepared pan and smooth the top with a rubber spatula.

Bake for 35 minutes.

Allow the cake to cool in the pan on a wire rack for 15 minutes. Then carefully remove the sides of the springform pan. Cover the top with a wire cake rack and invert the cake and the rack together. Carefully remove the bottom of the pan and peel off the wax paper. Place a second wire rack over the bottom of the cake and invert it once again, so the top faces up. Allow it to cool completely on the rack.

PREPARE THE CHOCOLATE ICING:
Melt the margarine or butter and both of the chocolates in the top of a double boiler over simmering water, whisking constantly. Remove the pan from the heat and whisk in the creamer or cream. Add the confectioner's sugar and the vanilla and whisk until smooth.

Place the cake on a rack on top of a baking sheet (to catch the drips) and pour the warm icing over the cake. Spread it with a long, thin cake icer or spatula, making sure the sides are iced, too. Let the cake rest for 2 hours for the icing to set.

TO MAKE THE BLACKBERRY SAUCE (makes 1 1/2 cups):
Combine all the ingredients in a food processor or blender and process until pureed. Pass the sauce through a strainer to remove the seeds. Use immediately or refrigerate, covered, for up to three days. Bring to room temperature before serving.

TO SERVE THE CAKE:
Slice and top with blackberry sauce.

Adapted from source: Celebrate! by Sheila Lukins